Ingredients

• 1 pound celery, trimmed and thinly sliced
• 1/2 cup extra-virgin olive oil
• 1/2 cup red wine vinegar
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon toasted coriander seeds
• 1 teaspoon ancho chile powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic, thinly sliced
• 2 jalapenos, sliced into thin rings
• 1 Fresno chile, sliced into thin rings
• 1 small red onion, thinly sliced

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Instructions

1. Mix together the celery, olive oil, vinegar, parsley, coriander seeds, ancho chile powder, salt, pepper, garlic, jalapenos, Fresno chiles and red onions in a nonreactive bowl. Marinate for 24 hours at room temperature, or longer in the refrigerator.